Description
A vibrant, nourishing meal featuring roasted sweet potatoes and onions, tender seasoned chicken, and a zesty avocado mojo sauce. Combining earthy, savory, and tangy flavors, this dish is both wholesome and satisfying.
Ingredients
2 large sweet potatoes, peeled and cubed
1 red onion, peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
2 boneless, skinless chicken breasts (6 oz each)
1 teaspoon garlic powder
1 teaspoon paprika
2 ripe avocados, mashed
Juice of 1 lime
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 teaspoon honey or agave syrup
1/4 cup olive oil (for the sauce)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, toss sweet potatoes and red onion with olive oil, cumin, paprika, salt, and pepper
Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway
Season chicken breasts with garlic powder, paprika, salt, and pepper
Place chicken on a separate baking sheet and roast alongside sweet potatoes for 25 minutes, or until fully cooked
For the avocado sauce: combine mashed avocado, lime juice, cilantro, garlic, honey, and olive oil in a blender or mash by hand
Adjust seasoning to taste
Divide roasted sweet potatoes and onions among bowls
Top each bowl with a chicken breast and avocado sauce
Serve immediately
Notes
For a vegan option, substitute chicken with grilled tofu or tempeh
Add optional quinoa or brown rice as a grain base
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Latin American/Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg